Print Friendly Recipe
- This is the favorite midnight snack of the Bavarians. Served in bowls or in individual pewter casserole-porringers in the crowded Munich beer houses.
Serves/Makes:6 or more
- 1 lb (.5 kg). beef (chuck, shin, neck)
- 2 tbsp (30 ml) fresh lard or rendered beef fat, or bacon fat
- 1 large onion, diced
- heaping 1 tbsp (15 ml) Hungarian sweet paprika
- salt and pepper, to taste
- 2 tbsp (30 ml) vinegar
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) caraway seeds
- 1/2 tsp (2 ml) marjoram
- 1 clove garlic
- 1-1/2 quarts (1425 ml) to 2 quarts (1900 ml) water
- 3 medium-sized potatoes, peeled and diced
- Cut beef into 3/4 to 1 inch cubes.
- Heat lard or beef fat in 3 quarts (2850 ml) saucepan and saute onion until golden.
- Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat.
- Add beef and stir around well in paprika and onion mixture.
- Let meat sear and brown very slightly.
- Sprinkle with salt, pepper and vinegar and stir in tomato paste.
- Simmer 3 or 4 minutes, then add caraway seeds, marjoram, garlic and water.
- Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done.
- Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked.
- Check seasoning and serve in deep bowls.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.